Friday, March 20, 2009
BettyAnn's Caesar Salad
At a recent hook-in, BettyAnn prepared an amazing caesar salad. Here is her much-requested recipe:
BettyAnn’s Caesar Salad
1 large head of romaine lettuce
1 clove garlic, halved
½ cup salad oil (peanut, corn or olive)
1 cup french bread cubes
¾ tsp salt
¼ tsp black pepper
¼ tsp dry mustard
1½ tsp Worcestershire sauce
3 anchovies, drained and chopped
2 tbsp grated parmesan cheese
juice of half a lemon (2 tbsp)
Wash and dry lettuce and store in fridge in plastic bag for several hours.
Several hours before serving, crush ½ garlic clove and combine in jar with oil. Refridgerate at least one hour.
Heat 2 tbsp oil in skillet. Add bread cubes, sauté until brown (or use prepared croutons).
To remaining oil add salt, mustard, pepper, Worcestershire and anchovies. Shake vigorously and refrigerate.
In a small saucepan, heat 2” depth of water to boiling. Turn off heat. Carefully lower egg into water. Let stand 1 minute and lift out. Set aside to cool.
Just before serving, rub the inside of a large wooden bowl with other half of garlic clove. Discard garlic. Tear romaine into bite-size pieces and place in bowl. Shake dressing and pour over lettuce. Sprinkle lettuce with parmesan. Toss.
Separate egg and put yolk over centre of salad. Pour lemon juice directly over yolk. Toss. Sprinkle with croutons and toss again.
*photo credit: Williamhartz on Flickr (Creative Commons licensed)